I'm making "oven-fried" chicken tomorrow. Obviously this means breaded chicken baked, not deep-fried.
I tried Googling it, but nothing came up on the first couple of pages. I had a thought of searing the chicken before dredging it, plunging it in egg wash and then breadcrumbs.
Would this actually work, and add more flavour to the chicken?
I would essentially sear it on high heat on both sides, then bread it, then bake it until ready.
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